Ricotta-Sweet Potato Beignets
These ricotta-sweet potato beignets have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.
Ingredients
- 1 cup mashed cooked sweet potato
- 1/2 cup fresh ricotta cheese (preferably sheep's milk (see above))
- 1/2 cup all-purpose flour
- 1 large egg white
- 1/4 cup granulated sugar
- Pinch of salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- Vegetable oil (for frying)
- Confectioners' sugar (for sprinkling)
Directions
- 1
Combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook.
- 2
Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365°F (185°C). Working in batches to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly.
- 3
Remove from the oil and drain on paper towels or brown paper. Repeat with remaining beignets, making sure to let the oil return to 365°F (185°C) between batches. Dust the beignets with confectioners' sugar and serve warm.